Vegan goes Italian

As it continues to grow in popularity, the Israeli startup is constantly on the lookout for new culinary talent to join its highly skilled corps of home-based chefs. To the delight of diners, the bar is set very high: only four percent of applicants seeking to host under Eatwith auspices are accepted into the ranks of the elite.

The latest to make the cut is a young Italian woman determined to demonstrate that the concepts “gourmet” and “vegan” are not mutually exclusive, not even in the cuisine of her native land, which is known as being heavily reliant on its outstanding cheeses. Recently, I joined a group of 12 guests eager to find out whether chef Nadia was up to the challenge.


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